Mushroom Tofu Yakisoba

Mushroom Tofu Yakisoba. Savoury with a hint of tang. Packed with vegetables. A great noodle dish for dinner or lunch.

This vegetarian yakisoba recipe is a great meatless dish for all my friends who do not consume meat. It's packed with a variety of veggies like carrots, cabbage, bell peppers, mushrooms and plant based protein like tofu!

What gives this noodle dish a wonderful taste is the homemade vegetarian yakisoba sauce! If you have ever tried yakisoba, you know it's a dish that hits all the taste buds because it's savoury and a little tangy.

I adapted this veggie yakisoba from Just One Cookbook who is the queen of all Japanese recipes. She's always been an inspiration to me and is my go to source whenever I'm looking to create a Japanese dish! I found her through good old Youtube and I highly recommend checking her page out!

Her version contains meat but my version is completely meatless.

For this recipe

You will need the following ingredients for my vegetarian yakisoba noodles:

• ½ onion
• 1 cup of carrot matchsticks
• One red bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 5-6 cups black oyster mushrooms
• 1 stalk green onion, finely chopped
• 4 napa cabbage leaves, chopped
• 2 cups smoked tofu or extra firm, diced
• 2 Tbsp avocado oil
• black pepper
• 2 x 480 grams of packaged Yakisoba Noodles (comes as 3 servings), thawed and loosened  

Vegetarian yakisoba sauce:

• 2 tsp cane sugar
• 4 tsp ketchup
• 2 tsp soy sauce
• 4 tsp vegetarian oyster sauce
• 4 Tbsp vegan Worcestershire sauce

How to make yakisoba veggie stir fry

1. In a small bowl, whisk together your yakisoba sauce.
2. In a wok set on medium-high heat, add ½ tsp avocado oil and fry diced tofu until crispy brown on all sides, about 7 minutes. Remove and transfer to a large bowl.
3. In the same wok, add more oil if needed and sauteed mushrooms until golden brown. Remove and transfer to another plate. Sauteed your remaining veggies and onions until cooked. Remove and transfer those to the large bowl.
4. Add more oil if needed, then add in thawed loosened noodles. Add in your yakisoba sauce and cook through until noodles are steaming hot. Then add in your tofu, veggies, and onions. Season with black pepper. Mix until noodles are well combined.
5. Garnish with more green onion and sesame seeds (optional). Serve hot and enjoy!

Give it a try!

Well I hope you give my Mushroom Tofu Yakisoba recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this easy vegetarian yakisoba recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my veggie yakisoba noodles, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

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Vegetarian Mushroom Tofu Yakisoba

christieathome

Mushroom Tofu Yakisoba. Savoury with a hint of tang. Packed with vegetables. A popular Japanese noodle dish for dinner or lunch.

5 from 2 votes

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course dinner, lunch

Cuisine Japanese

Servings 4

Calories per serving 105 kcal

Ingredients

  

1x2x3x

• ½ yellow onion
• 1 cup carrot matchsticks
• 1 red bell pepper thinly sliced
• 1 orange bell pepper thinly sliced
• 5-6 cups black oyster mushrooms
• 1 stalk green onion finely chopped
• 4 napa cabbage leaves chopped
• 2 cups smoked or extra firm tofu diced
• 2 Tbsp avocado oil
• black pepper
• 2 x 480 grams of packaged Yakisoba Noodles comes as 3 servings, thawed and loosened

Yakisoba Sauce:

• 2 tsp cane sugar
• 2 tsp regular soy sauce
• 4 tsp Vegetarian Stir Fry Sauce
• 4 tsp ketchup
• 4 Tbsp vegan Worcestershire sauce

Instructions

 

• In a small bowl, whisk together your yakisoba sauce.
• In a wok set on medium-high heat, add ½ tsp avocado oil and fry diced tofu until crispy brown on all sides, about 7 minutes. Remove and transfer to a large bowl.
• In the same wok, add more oil if needed and sauteed mushrooms until golden brown. Remove and transfer to another plate. Sauteed your remaining veggies and onions until cooked. Remove and transfer those to the large bowl.
• Add more oil if needed, then add in thawed loosened noodles. Add in your yakisoba sauce and cook through until noodles are steaming hot. Then add in your tofu, veggies, and onions. Season with black pepper. Mix until noodles are well combined.
• Garnish with more green onion and sesame seeds (optional). Serve hot and enjoy!

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

Nutrition

Calories: 105kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 218mg | Potassium: 234mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1978IU | Vitamin C: 85mg | Calcium: 30mg | Iron: 1mg

Course dinner, lunch

Cuisine Japanese

Keyword easy vegetarian yakisoba recipe, vegetarian yakisoba ingredients, vegetarian yakisoba noodles, vegetarian yakisoba recipe, vegetarian yakisoba sauce, veggie yakisoba recipe

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